Directions

Bring a large pot of salted water to boil. Cook the lasagna noodles according to the package directions, until al dente. (I always add a couple extra noodles, just in case one breaks during cooking.) Drain and set aside. (I like to lay out the noodles so that they are flat and separated, to avoid them sticking to each other or curling up. It makes the assembly process easier.)

In the meantime, in a very large skillet or saucepan (12-14 inches), crumble the Italian sausage and cook over medium-high heat until it just begins to brown. Add the onion, garlic and 1/3 cup of the parsley to the pan and continue cooking until the sausage is completely browned and cooked through. Mix in the tomato paste, tomato sauce, water, Italian seasoning, basil and oregano. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

In a mixing bowl, combine the remaining parsley, ricotta, spinach, Parmesan, eggs, garlic salt, and pepper. Mix well until blended.

Preheat the oven to 350° F. Spread 2 cups of sauce in a thin layer on the bottom of a 9 x 13″ baking dish. Layer with 4 lasagna noodles. Top the noodles with half of the cheese-spinach mixture and spread evenly to a thin layer. Top with about a third of the remaining sauce mixture, and sprinkle with 1 cup of the shredded mozzarella. Layer again with 4 more noodles and the remaining cheese-spinach mixture. Spread half of the remaining sauce mixture over the top, and sprinkle with 1 cup of the shredded mozzarella. The final layer will be 4 noodles, the remaining sauce, and a layer of shredded mozzarella. Cover tightly with foil and bake in the preheated oven for 45 minutes. Remove the foil and return to the oven for 10 minutes more. Allow to cool 10 minutes before slicing and serving.